Puliyodharai is a well-known type of rice dish from South India, typically prepared in a temple-style with tamarind and an exquisite flavor. Also known as Kovil Puliyodharai, this tangy rice dish is made with rice, tamarind, lentils, jaggery, peanuts, and spices. Follow along with step-by-step photos and a video to learn how to make Kovil Puliyodharai.
Puliyodharai, also known as Puli Sadam or Tamarind rice, is a beloved type of flavored rice in the southern states of India. While the recipe may differ from state to state, it is a common food to bring while traveling as it has a long shelf life.
Puliyodharai, also known as tamarind rice, is a dish typically made on special occasions, holidays, or for journeys. It involves three steps: first, a homemade spice blend is made using lentils and roasted to perfection; second, a tamarind paste is prepared with a mixture of lentils, peanuts, jaggery, and other ingredients; and finally, both are combined with cooked rice to create the flavorful Puliyodharai dish.
Puliyodharai – Puli Sadam
I have distributed two versions.
- Traditional temple style puliyodharai – This is a authentic version of puliyodharai. Puliyodharai served in temples is popularly called as Temple Style Puliyodharai or Kovil Puliyodharai as we call in tamil. Kovil Puliyodharai has always made me wonder, it gives a divine taste.
- Simple and speedy puli sadam – This recipe for puli sadam is very straightforward and requires minimal time and effort, making it ideal for busy days or on-the-go meals.
While I typically favor the initial version of puliyodharai, the second version is useful for quick preparation.
I have such a strong fondness for this dish that whenever I make puliyodharai, I always follow this recipe without hesitation. My family enjoys this version as it captures the taste of the dish served in temples.
Puliyodharai Recipe Ingredients
- To make rice, either use a cooker or the draining method to cook it separately. Once cooked, fluff the rice and spread it out to cool.
- The amount of tamarind needed may differ depending on the type used, so adjust accordingly.
- A basic tadka is prepared using mustard, red chillies, chana dal, hing, and curry leaves.
- A unique blend of chana dal, toor dal, urad dal, sesame seeds, coriander seeds, and red chillies is used to create a homemade spice mix for lentils.
- Peanuts are a key component in Puliyodharai.
- Jaggery adds a pleasant tangy flavor and helps to balance out the sourness.
- This dish includes turmeric powder, a type of spice.
- Sesame oil – Sesame oil is ideal for this dish, but you may also use regular cooking oil as a substitute.
Pulikaichal and the puliyodharai powder can be prepared in advance and stored, while the rice can be freshly made and mixed in when necessary.
When I brought this dish to the office, my colleagues praised me. I had previously made a slightly different version of Puliyogare, so I was hesitant to add the roasted powder separately. However, I can assure you that adding the roasted powder separately adds a fantastic flavor and crunch, making it taste unique.
Puliyodharai Recipe Step by Step
In a bowl, combine 1/4 cup of tamarind with 1 and 1/2 cups of water.
Grind it thoroughly. The tamarind needs to be ground thoroughly, as depicted in the image.
The tamarind extract is prepared and can now be set aside.
Add 1/2 teaspoon of gingelly oil to a kadai and heat it. Next, add 1 tablespoon of urad dal, 1 and 1/2 tablespoons of chana dal, 1 tablespoon of coriander seeds, 2 red chillies, 1/2 teaspoon of methi seeds, and 1 tablespoon of sesame seeds. I used a kalchatti, which is a type of stone cookware, for this recipe.
Cook it over low heat until it becomes a golden brown color.
6. Move to a blender and allow to cool.
Next, crush it into a slightly coarse powder, as shown.
Add 3 tablespoons of gingelly oil to the kadai and heat it. Then, add a handful of peanuts and fry for one minute.
Add 1 teaspoon of mustard seeds and allow them to splutter.
Next, include 1/2 teaspoon of urad dal, 1 tablespoon of chana dal, 1 red chilli, a handful of curry leaves, and 1/4 teaspoon of hing.
Mix in a small amount of turmeric powder and add salt to taste. Stir and cook until the dal is roasted.
Add the tamarind extract to a strainer and press it well to fully extract the pulp. Make sure to press and crush the pulp while straining.
13.Discard the remains.
Mix quickly and allow it to boil.
Allow it to come to a boil and then decrease the heat.
Stir periodically. It may take some time, so be attentive.
The water gradually decreases and the mixture thickens.
The mixture has thickened and oil is separating at the edges, indicating it has reached the desired consistency.
Include 1 tsp of powdered jaggery.
Mix quickly and turn off.
The preparations for Pulikaichal are complete. Please allow some time for it to cool down.
Next, mix in 2 teaspoons of gingelly oil with 3 cups of cooked rice.
23.Mix it well.
Next, combine the prepared pulikaichal with the rice.
Next, incorporate the roasted powder into the mixture.
26.Mix it well.
The Kovil Puliyodharai is now prepared. Use a deep, curved ladle to scoop it.
Serve in a banana leaf – This is the traditional method used in temples.
The delicious Puliyodharai is now complete!
The Kovil Puliyodharai dish is now prepared!
- Once the pulikaichal reduces, check and adjust the salt as needed.
- Do not separate the grains of rice too much as it will resemble the texture of sticky rice found in temples. The rice should be cooked perfectly, with a soft and fluffy texture.
- While adding jaggery is not necessary, I suggest including it for a well-balanced flavor.
- You can refrigerate both the pulikaichal and roasted powder for up to a week. It will stay fresh for that duration.
- Avoid decreasing the amount of oil, I suggest using gingelly oil for added flavor in this dish.
- I utilized standard white rice, specifically the Ponni Puzhungal variety, that we commonly use.
Serving & Storing Suggestion
You have the option to pair Puliyodharai with vathal or papad. Puliyodharai also tastes delicious on its own. It can be kept at room temperature for up to 2 days. However, the pulikaichal and roasted powder can be stored in the refrigerator for 1-10 days.
Puli Sadam is ideal for packing in a lunchbox or bringing along while traveling, as it has a long shelf life and the resting time allows the flavors to develop. Give it a try and see for yourself. This particular version of Puli Sadam is simple and convenient to prepare, perfect for our hectic schedules.
Instructions for preparing Puli Sadam
Drizzle a small amount of oil and cook 3 tablespoons of peanuts until they turn golden. Submerge 1/4 cup of tamarind in 1 cup of water, then thoroughly crush it with your hands and keep it to the side.
Toast 1/4 tsp of fenugreek seeds in a pan until they turn golden brown. Then, grind them into a coarse powder using a mortar and pestle. Keep it aside.
Heat three teaspoons of oil in a pan. Once hot, add half a teaspoon of mustard seeds and half a teaspoon of urad dal. Let them splutter. Then, add three red chilies, a few curry leaves, a quarter teaspoon of turmeric powder, and a pinch of hing. Stir and cook for a few seconds.
Add the tamarind pulp to the mixture and allow it to boil. Cook over medium heat.
Simmer until it thickens. Next, incorporate the fenugreek powder and continue cooking for 2 minutes.
Mix in 1 teaspoon of jaggery syrup and continue cooking for a few additional minutes until it thickens to a thokku-like consistency. Then, turn off the heat and add the cooked rice and roasted peanuts, stirring everything together. Serve while hot or warm.
The Puli Sadam dish is prepared!
If you have any additional inquiries regarding this Puliyodharai Recipe, please contact me at [email protected]. Also, be sure to follow me on Instagram, Facebook, Pinterest, Youtube, and Twitter for updates.
Have you attempted this Puliyodharai Recipe? Please share your thoughts on it and don’t forget to tag us on Instagram (@sharmispassions) and use the hashtag #sharmispassions.
📖 Recipe Card
Recipe for Tamarind Rice | Tangy Rice Recipe
- 3 cups cooked rice
For the pulikaichal:
- 1/4 cup tamarind
- 1 and 1/2 cups water
- 3 tablespoon gingelly oil Nallenai
- a fistful peanuts
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1 tablespoon channa dal
- 1 piece dried red chilli
- few curry leaves
- 1/4 teaspoon hing
- 1/4 teaspoon turmeric powder
- 1 teaspoon powdered jaggery
- salt to taste
For the powder:
- 1/2 teaspoon gingelly oil
- 1 and 1/2 tablespoon channa dal
- 1 tablespoon urad dal
- 1 tablespoon coriander seeds
- 3 piece dried red chillies
- 1/2 teaspoon fenugreek seeds
- 1 tablespoon sesame seeds
PULI SADAM RECIPE
- 2 cups cooked rice
- 1/4 cup tamarind tightly packed
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon jaggery / jaggery syrup
- 3 tablespoon peanuts
- water as needed
- salt to taste
- 3 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- a generous pinch hing
- 1/4 teaspoon turmeric powder
- 3 small red chilies
- few curry leaves
Instructions for preparing Puliyodharai
- Add 1/4 cup of tamarind and 1 and 1/2 cups of water to a bowl.
- Grind it thoroughly. The tamarind should be completely crushed, as can be observed.
- The tamarind extract is prepared. Put it aside.
- Add 1/2 teaspoon of gingelly oil to a kadai and heat it. Next, add in 1 tablespoon of urad dal, 1 and 1/2 tablespoons of chana dal, 1 tablespoon of coriander seeds, 2 red chillies, 1/2 teaspoon of methi seeds, and 1 tablespoon of sesame seeds. In this recipe, I used a kalchatti, which is stone cookware.
- Cook it over low heat until it turns a golden brown color.
- Pour the mixture into a blender and let it cool.
- Next, grind it into a slightly coarse powder, as shown.
- Add 3 tablespoons of gingelly oil to the kadai and heat it. Next, add a handful of peanuts and fry for one minute.
- Place 1 teaspoon of mustard seeds in a pan and allow them to sizzle.
- Next, incorporate 1/2 teaspoon of urad dal, 1 tablespoon of chana dal, 1 red chilli, a few curry leaves, and 1/4 teaspoon of hing.
- Mix together quickly, then add 1/4 teaspoon of turmeric powder and salt to taste. Stir and cook until the lentils are toasted.
- Pour the prepared tamarind extract through a strainer, making sure to press down firmly to extract all of the pulp. I also recommend crushing the pulp as you strain it.
- Discard the remains.
- Mix quickly. Allow it to boil.
- Allow it to boil and simmer.
- Mix periodically. It will require some time, so be attentive.
- The water gradually decreases and the mixture thickens.
- The blend has thickened and oil is beginning to separate around the edges, indicating it has reached the desired consistency.
- Include 1 tsp of powdered jaggery.
- Mix quickly and turn off.
- Pulikaichal is prepared. Allow time for it to cool.
- Next, mix in 2 teaspoons of gingelly oil with 3 cups of cooked rice.
- Mix it well.
- Next, mix the prepared pulikaichal into the rice.
- Next, incorporate roasted powder into the mixture.
- Mix it well.
- The Kovil Puliyodharai is prepared and can be served using a deep curved ladle.
- Banana leaves are commonly used for serving food in temples.
- The ideal Puliyodharai is prepared!
- The Kovil Puliyodharai dish is now prepared and available!
Directions for preparing Puli Sadam
- Drizzle a small amount of oil and cook 3 tablespoons of peanuts until they turn golden. Submerge 1/4 cup of tamarind in 1 cup of water, knead it thoroughly by hand, and let it sit.
- Toast 1/4 tsp of fenugreek seeds in a pan until they turn golden, then use a mortar and pestle to grind them into a coarse powder. Keep aside.
- Heat 3 teaspoon oil – add 1/2 teaspoon mustard seeds and 1/2 teaspoon urad dal let it splutter. Add 3 red chilies, few curry leaves,1/4 teaspoon turmeric powder and a pinch of hing. Saute for few seconds.
- Add tamarind pulp and allow it to boil. Simmer over medium heat.
- In the end, incorporate 1 teaspoon of jaggery syrup and stir until well combined. Cook for a few more minutes until it thickens like a thokku. Then turn off the heat. Add cooked rice and roasted peanuts, and mix everything together. Serve while hot or warm.
- The Puli Sadam dish is now prepared and ready to be served!
- Once the pulikaichal reduces, make sure to check and adjust the amount of salt.
- The rice may have a slight stickiness, similar to rice found in temples. Do not separate the grains too much. The rice should be cooked until it is soft and fluffy.
- It is not necessary to include jaggery, but I suggest adding it for an ideal harmony.
- You can refrigerate both the pulikaichal and the roasted powder for up to a week.
- Avoid decreasing the amount of oil and instead, I suggest using gingelly oil for a more flavorful dish.
- I cooked with the common variety of white rice known as Ponni Puzhungal.
The post Puliyodharai | Puli Sadam appeared first on Sharmis Passions.